- Serves 4
- Preparation Time 15MINS
- Cook Time 45MINS
125g green puy-style lentils
100g Bacon, chopped
1 tablespoons veg oil
20g unsalted butter
50gr golden shallots (chopped)
1 garlic clove (chopped)
4 cups Campbells Real Stock Salt Reduced Chicken
Sea Salt & freshly ground black pepper
Thinly sliced flat leaf parsley and extra virgin olive oil, to serve
STEP 1 Soak the lentils in cold water for 1-2 hours. Rinse the lentils to remove any sediment.
STEP 2 Heat the oil in a heavy based saucepan over a medium heat. Add the butter and when it starts to foam, add the shallots and garlic and cook for about 2 minutes then add the bacon and cook for a further 5 mins. Drain the lentils then add to the pot and stir for 1-2 minutes. Add in the stock, increase the heat to high and bring to boil. Reduce the heat to low and simmer for 45 minutes or until the lentils are tender.
STEP 3 Puree half of the soup in a blender until smooth, then return to the pan, stir to combine and season to taste with salt and pepper.
STEP 4 To serve, ladle the soup in to bowls, scatter with parsley and drizzle with olive oil.